This issue "R" 08-05-201

 A CraftELady Mailing

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Hi Everyone!
I hope you enjoy the recipes!

[Archives ]  

1. Raisin Rye Bread
2. Raspberry Chill - Blender Drink
3. Rebaked Potatoes
4. Red Lentil Tostadas
5. Rhubarb And Apple Crumble
1. Raisin Rye Bread

Categories: February 19

Yield: 1 servings

2 c Milk
1/2 c Warm water; (105F. to 115F.)
1/2 c Packed golden brown sugar
2 Envelopes dry yeast
1/2 c Plus 1 tablespoon unsulfured; (light) molasses
1/2 c Vegetable oil
2 ts Grated orange peel
1 1/2 ts Salt
2 1/2 c Rye flour*
1/2 c Old-fashioned oats
1 ts Caraway seeds; crushed
1/2 ts Fennel seeds; crushed
1/2 ts Aniseed; crushed
5 c Bread flour; (about)
1 c Raisins

*Rye flour is sold at natural foods stores, specialty foods stores and some supermarkets.

Bring milk to simmer in small saucepan. Cool to between 105F. and 115F. Stir warm water and sugar in large bowl until sugar dissolves. Sprinkle yeast over. Let stand until foamy, about 8 minutes. Mix in milk, 1/2 cup molasses, oil, orange peel and salt. Add rye flour, oats, caraway seeds, fennel seeds and aniseed and stir until well blended. Stir in 2 cups bread flour. Cover and let rest 15 minutes.

Gradually mix in enough remaining bread flour to form dough. Turn out dough onto floured surface. Knead until smooth and elastic, adding more flour if sticky, about 12 minutes. Knead in raisins. Oil large bowl. Add dough, turning to coat. Cover bowl with clean kitchen towel. Let rise in warm area until doubled, about 1 hour.

Oil two 9-inch-diameter cake pans. Line bottom of pans with parchment. Oil parchment. Coat pans and parchment with flour; shake out excess. Punch down dough. Turn out onto lightly oiled surface. Divide dough into 2 pieces. Shape each into 6-inch round loaf. Transfer loaves to prepared pans; flatten slightly. Cover with clean kitchen towel. Let rise in warm area until almost doubled and loaves have spread almost to edges of pans, about 45 minutes.

Preheat oven to 350F. Bake loaves until tester inserted into center comes out clean, about 45 minutes or less Cool loaves in pans on racks 5 minutes. Remove loaves from pans. Brush tops with 1 tablespoon molasses. Cool completely on racks. (Can be made 1 day ahead. Wrap tightly; store at room temperature.)

Makes 2 Loaves.

Bon Appetit February 1995

2. Raspberry Chill - Blender Drink

Categories: Shelf life, Shelf3

Yield: 1 servings

1 10 oz package frozen raspberries in syrup; thawed
1 pt Raspberry sherbert; softened
2 c Cold milk

Blend raspberries and sherbert in blender. Add milk. Beat until just foamy. Serve immediately. Serves 3.

3. Rebaked Potatoes, Mrs Morris Essig

Categories: Potatoes, Sidedishes

Yield: 2 servings

1/2 Clove garlic
1/4 ts Salt
4 1/2 ts Soft butter or margarine
1 tb Grated parmesan cheese
1/4 ts Paprika
1 ds Pepper
2 md Unpeeled; cold baked potatoes

Heat oven to 350 degrees F. With fork, mash garlic and salt to pulp, blend with butter, cheese and paprika and pepper. Cut potatoes almost to bottom at 1/2 inch intervals. Spread mixture in between slashes. Bake in shallow pan for 30 minutes.

Recipe by: Jewish War Veterans Auxilliary,Cinti.,No.438

Posted to JEWISH-FOOD digest by Joyce Rosenfield on Jan 04, 1999

4. Red Lentil Tostadas

Categories: Veg09

Yield: 4 servings

3/4 c Red lentils - Picked over and rinsed
1 tb Olive oil
1 Onion; finely chopped
1 Carrot; finely chopped
2 Garlic cloves; minced
1 ts Chili powder
1/2 ts Ground cumin
1/4 ts Ground coriander
1/4 ts Salt
3/4 c Eight-vegetable juice
3/4 c Vegetable broth
1 tb Minced fresh cilantro
8 Tostada shells
1 lg Tomato; peeled, Seeded and diced
1 sm Cucumber; peeled, Seeded and diced
2 Green onions; thinly sliced
1 c Alfalfa sprouts

Makes 4 servings.

Topped with diced tomatoes, cucumbers, green onions and sprouts, this is a main-dish-and -salad -in-one.

Place the lentils in a medium bowl and cover with boiling water. Set aside.

Heat oil in a large, nonstick saucepan over medium heat. Add onion and carrot and cook, stirring frequently, until onion begins to turn golden, about 5 to 7 minutes. Add garlic, chili powder, cumin, coriander and salt and cook, stirring, 1 minute. Add lentils, juice and broth and bring mixture to a boil. Reduce heat and simmer, uncovered, until lentils are tender and liquid is absorbed, about 10 to 12 minutes. Remove from heat and stir in cilantro.

Warm tostada shells according to package directions. To serve, bring tostadas to the table in a basket, wrapped in a cloth napkin. Transfer lentil mixture to a serving bowl and place tomato, cucumber, onions and sprouts in small dishes. Let each person fill a tostada with some of the lentil mixture on a tostada and top with choice of vegetables.

Crisp salad ingredients can add a contrast of texture and flavor to a variety of bean dishes. Toss some thinly sliced greens, diced tomatoes and/or green onions on a variety of your favorite hot meals. It's even quicker than a side salad, and there's no need for potentially high-fat dressings.

Per serving: 533 calories, 18g fat, 0chol, 80g carb, 21g fiber, 19g protein, 842mg sodium. 8 WW POINTS.

Recipe by: The No-Tofu Vegetarian Cookbook by Claessens, page 125

5. Rhubarb And Apple Crumble

Categories: 2bl

Yield: 1 servings

3 Cooking apples
1 c Water
1 bn Rhubarb; (20 large stalks or 4 c Chopped home grown rhubarb)
1 ts Finely grated orange rind
1/2 c Sugar

----------------CRUMBLE TOPPING---------------------

100 g Butter
1/2 c Self raising flour
1/2 c Lightly packed brown sugar
1/2 c Rolled oats
1/4 c Desiccated coconut

Peel, quarter and core apples then cut into thick slices and put into a saucepan with water. Simmer, loosely covered for 10 minutes. Meanwhile, wash the red rhubarb stalks, then chop into 5 cm pieces. When apple is almost cooked, add rhubarb, orange rind and sugar. Return to the boil and simmer uncovered for about 3 to 5 minutes (try not to overcook, rhubarb should retain its shape if possible). Pour into a shallow ovenproof dish or alternatively divide between 6 individual ovenproof dishes.

To make the crumble, rub butter into flour then mix in brown sugar and then the rolled oats and coconut. Arrange the crumble over the top in little heaps. Bake in a moderate oven (180 deg C) for about 30 minutes. Serve warm with thick cream, vanilla or custard. Serves 6

Note: always discard the leaves of rhubarb, as they are mildly poisonous.

Converted by MC_Buster.

Per serving: 1270 Calories (kcal); 84g Total Fat; (57% calories from fat); 8g Protein; 129g Carbohydrate; 219mg Cholesterol; 838mg Sodium Food Exchanges: 2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 16 1/2 Fat; 6 1/2 Other Carbohydrates

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Julia G
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